Spinach Roulade with Roasted Tomatoes

A colourful savoury treat. Great for entertaining or midweek meals.
Serves: 10
  • 400g Spinach, washed.
  • 5 Large Eggs, separated.
  • 170g Carnation Evaporated Milk.
  • 80g Self Raising Flour.
  • 20g Cherry Tomatoes, halved.
  • 2 Cloves Garlic, sliced.
  • 200g Low Fat Cream Cheese
  • Easy

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    • Easy
  • Prep time
    20 mins PT20M

    Cook time
    20 mins PT20M

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Each serving typically contains

  • Energy 593kJ 142kcal 7%
  • Fat 7.1g 10%
  • Saturates 3.4g 17%
  • Sugars 4.3g 5%
  • Salt 0.36g 6%

of an adult's Reference Intake (RI)*
Energy per 100g: 519kJ/124kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. Preheat oven to 200°C (180°C with fan) gas mark 6. Place the halved tomates onto a lined baking tray with the sliced garlic. Place in the oven and roast until soft and begining to brown. Meanwhile cook the spinach in a large saucepan, strain off the water and set aside to cool.
  2. Once the spinach has cooled, squeeze out the excess water and tip into a blender. Add the egg yolks, self-raising flour and Carnation Evaporated Milk. Blend until smooth then pour into a large mixing bowl. Beat the egg whites until they form stiff peaks in a separate bowl. Fold the egg whites gently into the spinach mixture until it is smooth and then pour onto a baking tray lined with baking parchment.
  3. Bake the roulade for 15 minutes or until golden, in the centre of the oven (above the tomatoes). Remove all the ingredients from the oven and set aside to cool.
  4. Gently remove the baking parchment from the roulade and spread with a thin layer of cream cheese. Scatter the roasted tomatoes over the cheese before rolling tightly along the length. Slice evenly and serve.

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